Prepare bowl of cold water and add juice from one half of the lemon. Slice stem from each artichoke, cutting bottom 1/8” of stem and discarding. Peel away dark green exterior of stem until paler portion is left, and slice this into thin strips. Add pieces to bowl of lemon water as you work.
Pull outer leaves from globe artichokes and trim 2” from top, rubbing artichoke with cut lemon as you work. Remove hairy choke from center with large spoon. Slice artichoke heart into ¼-inch slices and add to bowl of lemon water.
Next, prepare the other spring vegetables. Slice zucchini into thin coins. Snap bottoms of asparagus, reserving these for stock, and trim asparagus into 1” diagonal slices. Trim roots from ramps and clean under cold running water to remove dirt.
Heat oil in large sauté pan on medium flame. When hot, remove artichoke slices from water bath, pat dry and add. Saute for about 10 minutes, stirring occasionally to ensure browning on all sides. When artichoke slices have begun to brown, add zucchini and asparagus. Season with salt and pepper and continue to cook for an additional 6-8 minutes until all vegetables have become crisp tender.
Meanwhile, season a separate panini pan with a thin coating of olive oil. Add ramps and cover with panini press. Saute for about 3-5 minutes.
When all vegetables are ready, combine on individual plates. Scatter chopped herbs over the sauté before serving. Serve with rice pilaf, orzo or spaetzle and a crisply chilled white wine.
